Roasted Squash

From Nelson’s Kitchen
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Adapted from America’s Test Kitchen

America’s Test Kitchen created their recipe based on one from famous chef Ottolenghi. Here I am adapting it to impart some Brazilian flavours to the squash.

Ingredients:
 
Procedure:
 
  1. Prepping the Squash
    • Using sharp vegetable peeler or chef’s knife, remove skin and fibrous threads from squash just below skin (peel until squash is completely orange with no white flesh remaining, roughly 1/8 inch deep).
    • Halve squash lengthwise and scrape out seeds. Place squash, cut side down, on cutting board and slice crosswise 1/2 inch thick.
    • Put squash in a large bowl, toss squash with salt and let it sit for half hour
  2. Prep the Squash
    • Preheat oven to 425 F and place a light-colour roasting pan in the oven.
    • Mince the two pimenta de cheiro very finely.
    • Melt 3 tablespoons of butter and mix well with the minced pimenta de cheiro and the ground coriander.
    • Drain any liquid that accumulated in the squash bowl.
    • Toss the squash with the seasoned melted butter.
  3. Roast the Squash
    • Remove hot roasting pan from the oven and dump the squash in it, arranging it in a single layer.
    • Roast squash until side touching sheet toward back of oven is well browned, 25 to 30 minutes.
    • Rotate sheet and continue to bake until side touching sheet toward back of oven is well browned, 6 to 10 minutes.
    • Remove squash from oven and use metal spatula to flip each piece.
    • Continue to roast until squash is very tender and side touching sheet is browned, 10 to 15 minutes longer.
  4. Finish Seasoning
    • Grate the ginger using a ginger grater to make a liquid paste, avoid long ginger fibers in the paste.
    • Mince the cilantro.
    • Melt the additional three tablespoons of butter.
    • Add the grated ginger, minced cilantro, tablespoon of lemon juice to the melted butter and mix well.
    • Drizzle the seasoned butter on top of the roasted squash and toss it well.
    • Sprinkle the cilantro over the squash.